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TIC Gums launches yogurt stabiliser

20 May 2015

TIC Gums has announced Dairyblend YG AG to stabilise spoonable yogurts, drinkable yogurts and smoothies. Yogurt continues to be a popular source of high quality protein within the dairy category, the company notes, and product developers are challenged with creating new yogurt products that must maximise nutritional value, deliver desirable textural attributes and remain stable. Hydrocolloids are […]

Yogurt continues to be a popular source of high quality protein within the dairy category, the company notes, and product developers are challenged with creating new yogurt products that must maximise nutritional value, deliver desirable textural attributes and remain stable.

Hydrocolloids are an integral component of yogurt, TIC Gums points out: without them, yogurt lacks some key characteristics, such as syneresis control and mouth coating, that make it enjoyable to consumers. The company says that product developers can now replace gelatin in yogurt and achieve similar textural results using Dairyblend YG AG, which is also available in a non-GMO formulation.

Dairyblend YG-AG is designed to produce a very smooth-bodied yogurt that is gelatin free, and allows customers to reduce and even eliminate added NFDM (non fat dry milk). It may, says the company, be used in vat set and cup set yogurt, and is said to tolerate the extra pumping and shear that comes from high speed processing equipment.